The checkout lady at the grocery store thought I was on a real fat bender. “What are you going to do with all of that?” she asked, eyeing my quarts of sour cream, cream cheese and whipping cream. “Recipe testing,” I say. She nods, with this little lift to her eyebrow, like, “Sure you are.” But it’s true. I’m testing with vats of cream because Lost Recipe Found readers lo-o-o-ve cheesecake. I’ve had requests for no-bake cheesecakes, cheesecakes made with farmers cheese, cottage cheese, or ricotta cheese, cheesecake with meringue crusts, rusk crusts, zwieback crust and no crust….the list is a long one. From that list, this cake is a winner. Reader Linda M. wrote us in search of a cake that would match her memories of going to New York for the 1965 World’s Fair where she fell in love with the “very thick, very dry, crustless cheesecake” baked in that region. We found this one of that ilk and era, credited to Mrs. Charles B. Goldman, of Auburn N.Y. And for more cheesecake recipes, try these! Cheescake Like Little Jack’s , Apple Almond Cheese Tart, Very Airy No-Bake Cheesecake, Creamy Nectarine-y Cheesecake, Continue Reading…
